Hoppin John

Traditionally, Hoppin' John is served in the South on New Year's Day because the black-eyed peas represent coins—they're meant to herald prosperity in the coming year. My version, with all its veggies, is a fresher, healthier update. This side dish can be made a day ahead and is, in fact, better after the flavors have had a chance to come together.

 

Ingredients

1  cup  dried black-eyed peas

2  teaspoons  olive oil

1  cup  chopped onion

1/2  cup  finely chopped red bell pepper

1/2  cup  finely chopped green bell pepper

3  garlic cloves, minced

1  jalapeño pepper, seeded and minced

1/2  teaspoon  paprika

1/2  teaspoon  ground cumin

2  cups  water, divided

1 1/2  cups  fat-free, lower-sodium chicken broth

1 1/2  teaspoons  chopped fresh thyme

1/2  teaspoon  freshly ground black pepper

1/4  teaspoon  salt

1/4  teaspoon  hot pepper sauce (such as Tabasco)

3  ounces  andouille sausage, cut into 1/4-inch cubes

1  (14.5-ounce) can diced tomatoes, drained

1  bay leaf

1  cup  water

1/2  cup  uncooked long-grain rice

1/4  cup  thinly sliced green onions (optional)

Preparation

1. Sort and wash black-eyed peas; place in a large bowl. Cover with water to 2 inches above peas; soak for 8 hours or overnight. Drain.

2. Heat oil in a Dutch oven over medium-high heat. Add onion and next 4 ingredients (through jalapeño); sauté 7 minutes or until vegetables are tender. Stir in paprika and cumin; saute 1 minute. Add peas, water, and next 8 ingredients (through bay leaf), stirring to combine. Bring to a boil; cover, reduce heat, and simmer 50 minutes or until peas are tender. Discard bay leaf.

3. Combine 1 cup water and rice in a small saucepan; bring to a boil. Cover, reduce heat, and simmer for 12 minutes or until rice is tender and water is absorbed. Fluff rice with a fork, and stir into pea mixture. Top with green onions, if desired.